Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 29

I often make a salad of these three ingredients, roasting the sweet potatoes till they’re prettily browned and tender. The charring over a barbecue is just going a step further. I add goat’s cheese or very well marinated and fried tofu, with slivers of sunblush (semi-dried) tomatoes, both of which you could also include here. Pesto is obviously not the only option either. Try extra virgin olive oil, balsamic vinegar and dukka as an alternative. Or any other dressing in the book.

SERVES 4

4 small sweet potatoes, preferably thin ones

2 bunches (about 450g) asparagus – quite thick spears are best, given the vicious treatment

2 ripe tomatoes, cut in half

For the marinade:

2 tablespoons olive oil

1 tablespoon tamari

2 tablespoons water

a good dash of Tabasco sauce

1 tablespoon balsamic vinegar

To serve:

pesto

Greek or sheep’s milk yoghurt

Mix all the marinade ingredients together in a large bowl. Peel the potatoes and score them all over with a sharp knife. Cut into slices no more than 1cm thick, then place in the bowl with the marinade and leave for at least 10 minutes. Place over the grill on a medium heat for 15–17 minutes, turning regularly to prevent burning. As the potato slices start to soften, you can brush them with some of the remaining marinade.

Baste the asparagus with more of the marinade and place on the grill, medium heat again, for 2–3 minutes on each side, watching that they don’t fall through the gaps. If you prefer, you can push a couple of skewers through 5 or 6 spears at a time, which will make them easier to handle and stop them falling through.

Finally, place the tomatoes on the hot plate of the barbecue, if you have one (otherwise just put them straight on the grill). This will allow you to bash them about a bit with a wooden spoon so they burst, release their juices and turn almost to a sauce.

You can plate this if you like before serving, a few potato slices per person, topped with the asparagus and the bashed tomato. A spoonful of pesto on top and a dollop of yoghurt looks as good as it tastes.